Sweet and Sour Cabbage Soup

Recipe courtesy of Sara Moulton

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
--
Level:
Easy
Yield:
4 to 6 servings

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Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic vinegar
2 tablespoons brown sugar
6 cups finely sliced red cabbage
1 cup chopped and drained plum tomatoes from a can
6 cups chicken stock
Salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
Sour cream and finely chopped fresh chives, as accompaniments

Directions

In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives.

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Comments & Reviews

recipe Sweet and Sour Cabbage Soup
Laura Carol Stream, IL 11-20-2009
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pretty tasty
Rated: 4 stars out of 5

have no problem with the amount of red pepper flakes. I had to add more sugar and more vinegar..but pretty good recipe
recipe Sweet and Sour Cabbage Soup
Larry Breckenridge, CO 11-09-2009
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A definite repeat.
Rated: 5 stars out of 5

As good as any Chicago deli.
recipe Sweet and Sour Cabbage Soup
Christine Galloway, NJ 04-12-2009
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Good for the sinuses!
Rated: 4 stars out of 5

I just made this soup and finished a bowl. I really like it! I had an extra head of Savoy cabbage left over from St.... Patrick's Day (Alton Brown is right--cabbage will last in the fridge for 4-6 weeks!) so I was looking for a recipe to use up that cabbage. So, obviously, I subbed Savoy (the entire head, which is more than 6 cups I'd imagine) for red cabbage. Since I used the whole head I increased the stock to 7 cups, and I used vegetable stock as I'm a vegetarian. At the end I added a splash of red wine vinegar and a bit more brown sugar. Delicious! I don't mind the heat (I am a big fan of Emeril's Senegalese Peanut Soup, which is HOT!), but I can see how other reviewers were disgruntled by the amount of red pepper. The heat sure does clear out the sinuses, but it also somewhat eclipses the subtle sweet and sour flavors. Next time I will reduce the red pepper by 1/2 and I might add some beans.Read more
recipe Sweet and Sour Cabbage Soup
Paula Redwood City, CA 07-09-2008
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Good - and with a few changes - Great!
Rated: 4 stars out of 5

Good basic recipe - I substituted a few things and it came out better. Cut down to a 1/4 tsp on the pepper flakes (too... over-powering otherwise). Added chopped celery & carrots. Used red wine vinegar (apple cider would probably work too) instead of the balsamic. Used green cabbage & combined 3 cups beef stock & 3 cups chicken stock. Added some diced, left-over roast beef & used dill instead of chives as the garnish at the end - fantastic!Read more
recipe Sweet and Sour Cabbage Soup
Gabriel Orlando, FL 05-11-2008
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Great Cabbage Soup
Rated: 5 stars out of 5

This is a great recipe for cabbage soup. I'm not sure where the people are coming from that say it is so spicy -- it's only... one teaspoon of crushed chilies in about a half gallon of soup.Read more
recipe Sweet and Sour Cabbage Soup
Anonymous 05-21-2007
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Disappointed
Rated: 2 stars out of 5

I was just that, disappointed, when I made this soup. I found that between the overly hot red pepper and the acidic vinegar... there was nothing. The flavors had no depth, and it wasn't even better the next day like any good soup should be.Read more